Both of these ingredients dissolve more quickly than plain sodium alginate (15 minutes vs as much as 24 hours). They both are combinations of maltodextrin and sodium alginate. The sodium alginate is referred to as "pre hydrated". Both of them cost more than straight alginate and require a larger dosage.
So... is it possible to make my own? If so, is there a way to find the proportions? How do I pre-hydrate the alginate?
Liz Biss
Houston, TX
P.S. I'm 71 and living on Social Security so saving money is highly important to me.
P.S.S. I have a Creative Sphere Magic Kit and am having a wonderful time playing with my food. I'll be posting photos shortly.